On this topic I want to regroup all the valuable informations posted on how to build a Neapolitan wood fired oven, the real deal who can reach demoniac temperatures and able to bake a pie under a minute !

Feel free to post pictures, videos, measurements, links and all the good stuff.

Stage 1: As a first step, a metal steel core structure is build using steel and soldering the different parts witha standard common solder.

Stage 2: Once the structure is ready, the base is filled by clay material mixed with cement (such layer isapproximately 30 cm high). On this base, the hob is put on. The hob (the surface on top of whichthe pizza will be cooked) is made by typical clay material.Stage 3: Being the hob and the first line of bricks stable, the dome is built using a proper shape to support allthe bricks during the positioning. The bricks are fixed with cement.Stage 4: Once the dome is ready and stable, also the external part is filled with clay material mixed withcement till oven final shape is reached. On top of that, the final layer is made by cement mixed byplaster material to fine tune the shape of the oven.

Thanks Sub!As an oven builder in Melbourne Australia i really appreciate all the links to these great ovens, and the additional photos and info that you were able to find. Its given me many ideas and resolved many questions i had on these ovens. keep it coming mate, if you have more.

Thanks for the pictures.Only thing i have been thinking of is how they do to keep the vent cap up only with briks and mortar? Other than that building with tufa looks so easy and i will try to get it myself next time i am making an oven.

Production is carried out by extracting the raw material directly on site then, following a procedure centuries old, after having carefully sorted and mixed with water, working the clay refining it with your hands on antique rollers; finally pass to fill the forms in wood worked by their ancestors.

Before being cooked in ancient firewood furnace to 800 degrees (1470°F) the bricks are put to dry for a few months in the summer, two in winter.

It 's so that the bricks of Sorrento acquire the porosity that differentiates them from those made with the aid of mechanical presses and other modern machinery.

This peculiarity makes the bricks eternal even when subjected to high temperatures.

I have seen that exact same process, using the same materials, and, in fact, have a yard full of that material. Those molds were not "used by their ancestors" by the way, they wear out in a couple of years, even when the top (scraping) surface is covered in metal.